AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 tablespoon fresh oregano chopped (or 1 teaspoon dried)
 2 tablespoon Dijon mustard
 2 tablespoon pure maple syrup
 1.5 lbs chicken breasts, skinless
 4 cups butternut squash peeled and cubed (about 1 lb.)
 1 small sweet onion, chopped
 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
 2 tablespoons olive oil
 Pinch kosher salt and pepper
PREP:
1

Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in oven as it preheats).

2

Combine oregano, mustard, and syrup in a small bowl.

3

Cube squash, chop onion, trim and halve Brussels sprouts.

MAKE:
4

Brush 1/2 mustard-maple syrup mix evenly over chicken breasts.

5

Toss squash, onion, and sprouts with remaining dressing in small bowl

6

Remove hot pan from oven and line with parchment paper. Add chicken to pan and spread vegetables around the chicken in an even layer.

7

Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165 degrees F) and vegetables are tender.

Ingredients

 2 tablespoon fresh oregano chopped (or 1 teaspoon dried)
 2 tablespoon Dijon mustard
 2 tablespoon pure maple syrup
 1.5 lbs chicken breasts, skinless
 4 cups butternut squash peeled and cubed (about 1 lb.)
 1 small sweet onion, chopped
 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
 2 tablespoons olive oil
 Pinch kosher salt and pepper

Directions

PREP:
1

Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in oven as it preheats).

2

Combine oregano, mustard, and syrup in a small bowl.

3

Cube squash, chop onion, trim and halve Brussels sprouts.

MAKE:
4

Brush 1/2 mustard-maple syrup mix evenly over chicken breasts.

5

Toss squash, onion, and sprouts with remaining dressing in small bowl

6

Remove hot pan from oven and line with parchment paper. Add chicken to pan and spread vegetables around the chicken in an even layer.

7

Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165 degrees F) and vegetables are tender.

Sheet Pan Maple-Mustard Chicken with Brussels Sprouts